Côte d'Ivoire vs Cuba: Soyabeans — Protein supply quantity
Soyabeans — Protein supply quantity over time
- Côte d'Ivoire
- Cuba
How they compare
Cuba currently reports 2,390 t against 448.77 t in Côte d'Ivoire, a difference of 1,941 t.
That makes Cuba's figure about 5.3 times Côte d'Ivoire's.
Across all 10 years both countries report, Cuba has been ahead every year.
Côte d'Ivoire ranks 28th and Cuba ranks 32nd of 29 groups.
Cuba has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher soyabeans — protein supply quantity, Côte d'Ivoire or Cuba?
- Cuba, at 2,390 t against 448.77 t in Côte d'Ivoire as of 2019.
- What is the difference in soyabeans — protein supply quantity between Côte d'Ivoire and Cuba?
- 1,941 t, with Cuba ahead.
- How many years of comparable data are there for Côte d'Ivoire and Cuba?
- 10 years are reported by both, from 2010 to 2019.
- How do Côte d'Ivoire and Cuba rank globally for soyabeans — protein supply quantity?
- Côte d'Ivoire ranks 28th and Cuba ranks 32nd of 29 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Soyabeans — Protein supply quantity (t). Statizoid refreshes it automatically from the source and publishes the full history for both places.
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About this data
A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.